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–+ servings
Apple cinnamon waffles on a plate.
5 from 1 vote

Apple Cinnamon Waffles with Caramel Sauce

Light and fluffy, these apple cinnamon waffles are perfectly spiced and topped with a must-make homemade caramel sauce.
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Fat 18
Carbs 34
Protein 6
Yield 6

Ingredients

Dry Ingredients

  • 1.5 cups white whole wheat pastry flour
  • 1 cup diced apples peeled first
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1.5 tablespoons cinnamon
  • 1/8 teaspoon salt

Wet Ingredients

For the Caramel Sauce

  • 1 cup full-fat coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • seeds scraped from 1/2 a vanilla bean
  • pinch fine sea salt

Instructions

For the Waffles

  • Preheat the waffle iron to medium heat.
  • In a large bowl, combine the dry ingredients.
  • Mix in the wet ingredients except for the coconut oil.
  • Pour in the melted coconut oil and mix until smooth.
  • Spray the waffle iron with coconut oil cooking spray on both sides. Scoop about 2/3 cup of batter into the waffle iron. Close the waffle iron, flip, and cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
  • Transfer the cooked waffles to a plate, cover with foil to keep warm, and repeat the process until all of the waffle batter is used up.

For Lexi's Clean Kitchen's All-Purpose Caramel Sauce

  • Combine all of the caramel sauce ingredients in a saucepan. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 30 minutes or until the caramel begins to thicken and can coat the back of a spoon. For thicker caramel, let the sauce simmer longer.
  • Remove the saucepan from the heat and let it cool for 5 minutes. The longer it cools, the thicker it will be.
  • Drizzle onto pancakes and enjoy.

Tips & Notes

  • Storage: Store these apple waffles in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Let the waffles cool completely. Once cool, stack 2 waffles together and tightly wrap with a piece of plastic wrap. Place in an airtight container and freeze for up to 3 months. When ready to reheat, cut the frozen waffles in half and toast on medium. Or, thaw waffles in the refrigerator overnight and microwave for about a minute in the morning.
  • Caramel Sauce Storage: Let the caramel cool completely, transfer to an airtight container, and refrigerate for up to 2 weeks. When ready to serve, let the sauce come to room temperature or warm it up on the stove.
  • Almond Milk: The batter should be a little thicker than pancake batter, but not too thick! Start with 1 cup of almond milk. If it's too thick, add a tablespoon at a time until the batter is thin enough.
  • For Pancakes: Thin the batter out by adding about 1/4 to 1/3 cup more almond milk. Cook pancakes over medium heat for about 90 seconds per side.

Nutrition Facts

Calories: 321kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Fiber: 5g | Sugar: 10g